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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Why do ice cream and sherbet have to be frozen in a special freezer that mixes the product while it is being frozen? Why is it possible to freeze frozen mousses and similar desserts without this kind of freezer?
  2. How does sugar affect the freezing properties of frozen desserts?
  3. How does alcohol affect the freezing properties of frozen desserts?
  4. How are still-frozen desserts similar to Bavarians?
  5. Describe the procedure for making a Baked Alaska or Soufflé Surprise.
  6. Describe the basic procedure for making bombes.

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